Peaches and Cream Pie
For the Pie
- 1 frozen deep dish 9 inch pie crust
- 2 cups frozen peaches with syrup thawed
- 3/4 cup sugar
- 1/4 teaspoon cinnamon
- 2 teaspoons corn starch
- 1 8 oz. package cream cheese
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
For the Topping
- 1 cup self-rising flour
- 1 cup brown sugar
- 1 stick margarine melted
Preheat oven to 350 degrees F
Cook peaches with syrup, add 3/4 cup sugar, 1/4 teaspoon cinnamon. Continue to cook until mixture begins to boil. Mix cornstarch with a small amount of cold water until all lumps are gone and mixture is smooth. Add to peaches. Remove from heat as mixture thickens. Let cool.
In a bowl combine the cream cheese and sugar. Beat with mixer until creamy and smooth. Add egg to cream cheese mixture and beat until blended. Add vanilla to mixture and blend.
In a separate bowl combine topping ingredients. Stir all topping ingredients until moistened.
Spread cream cheese mixture into pie crust. Add cooled peach mixture over cream cheese. Spoon prepared topping over peach mixture completely covering the top of the pie. Bake for 35 to 40 minutes or until done and top is golden brown.
Serve warm with ice cream if desired.